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WeldWerks Brewing Juicy Bits Clone

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)

Created: Wednesday January 29th 2020

Mosaic citra simcoe neipa

by Bradleyarthurwhite

OG: 1.061 FG: 1.014 ABV: 6.2% IBU: 61

Beez Jolly Holiday IPA

by Beez Home Brewery

OG: 1.075 FG: 1.021 ABV: 7.1% IBU: 69

Original Gravity:

1.064

Final Gravity:

1.016

ABV (standard):

6.3%

IBU (tinseth):

72.5

SRM (daniels):

9.3

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	American - Pale 2-Row4.5 kg Pale 2-Row	37	1.8	78.3%
454 g	Flaked Wheat454 g Flaked Wheat	34	2	7.9%
454 g	Flaked Oats454 g Flaked Oats	33	2.2	7.9%
340 g	American - Carapils (Dextrine Malt)340 g Carapils (Dextrine Malt)	33	1.8	5.9%
5,748 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4.20 g	Mosaic4.2 g Mosaic Hops	Pellet	12.5	First Wort	0 min	7.52	1.6%
4.20 g	Citra4.2 g Citra Hops	Pellet	11	First Wort	0 min	6.61	1.6%
4.20 g	El Dorado4.2 g El Dorado Hops	Pellet	15.7	First Wort	0 min	9.44	1.6%
5.70 g	Mosaic5.7 g Mosaic Hops	Pellet	12.5	Whirlpool at 93 °C	40 min	3	2.2%
5.70 g	Citra5.7 g Citra Hops	Pellet	11	Whirlpool at 93 °C	40 min	2.64	2.2%
5.70 g	El Dorado5.7 g El Dorado Hops	Pellet	15.7	Whirlpool at 93 °C	40 min	3.77	2.2%
12.80 g	Mosaic12.8 g Mosaic Hops	Pellet	12.5	Whirlpool at 88 °C	30 min	5.9	5%
12.80 g	Citra12.8 g Citra Hops	Pellet	11	Whirlpool at 88 °C	30 min	5.19	5%
12.80 g	El Dorado12.8 g El Dorado Hops	Pellet	15.7	Whirlpool at 88 °C	30 min	7.4	5%
17 g	Mosaic17 g Mosaic Hops	Pellet	12.5	Whirlpool at 82 °C	20 min	6.71	6.6%
17 g	Citra17 g Citra Hops	Pellet	11	Whirlpool at 82 °C	20 min	5.91	6.6%
17 g	El Dorado17 g El Dorado Hops	Pellet	15.7	Whirlpool at 82 °C	20 min	8.43	6.6%
18.40 g	Mosaic18.4 g Mosaic Hops	Pellet	12.5	Dry Hop	8 days		7.1%
18.40 g	Citra18.4 g Citra Hops	Pellet	11	Dry Hop	8 days		7.1%
18.40 g	El Dorado18.4 g El Dorado Hops	Pellet	15.7	Dry Hop	8 days		7.1%
28 g	Mosaic28 g Mosaic Hops	Pellet	12.5	Dry Hop	4 days		10.8%
28 g	Citra28 g Citra Hops	Pellet	11	Dry Hop	4 days		10.8%
28 g	El Dorado28 g El Dorado Hops	Pellet	15.7	Dry Hop	4 days		10.8%
258.30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
86.10 g	Mosaic (Pellet) 86.1 g Mosaic (Pellet) Hops	23.13	33.3%
86.10 g	Citra (Pellet) 86.1 g Citra (Pellet) Hops	20.35	33.3%
86.10 g	El Dorado (Pellet) 86.1 g El Dorado (Pellet) Hops	29.04	33.3%
258.30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.5 L	Strike	71 °C	65 °C	60 min
25.4 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
2.25 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.
2 g	Baking Soda	Water Agt	Mash	0 min.
2 g	Epsom Salt	Water Agt	Mash	0 min.
10 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
4 g	Gypsum	Water Agt	Mash	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Hazy IPA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
116	4	14	154	78	25
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator

Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

Takes 20 to 25 days before ready

Last Updated and Sharing

654

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Public: Yup, Shared
Last Updated: 2020-02-27 16:42 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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